If your kids aren’t ready to treat you this Mother’s Day, they are now thanks to Stephanie Drewry, owner of Sprouts Cooking School and her daughter Grace! They have simple recipes your kids can follow to make mom breakfast. Here’s more from them:
Fun May classes coming up: Mother’s Day Family Class May 8th & Breakfast Bites May 15th
Our summer camps are almost full. They kick off the first week of June. Snag the last few spots here.
Sprouts Cooking School is Indiana’s only dedicated kids cooking school, featuring cooking classes for ages 3-13.
We’re located at 13190 Hazel Dell Pkwy, Carmel, IN 46033 (near Main Street and Hazel Dell Pkwy).
We are peanut and tree nut free cooking school. Additionally, we do our best to accommodate any other allergies if given advance notice at the time of booking.
We’re passionate about nurturing adventurous palates, building a strong foundation for a lifelong love of cooking and encouraging all families to cook together. Sprouts features:
- Single session cooking classes
- Special family fun cooking classes
- An exclusive MemberChef® program featuring skill-based culinary curriculum
- Seasonal cooking camps
- And cooking themed birthday parties (currently with a birthday box virtual party option)
Our MemberChef® program is modeled after culinary school and is intended for students who have a true passion for cooking and want to elevate their skills in the kitchen. Each month our curriculum focuses on a specific culinary skill. Students attend 4 classes per month and work to hone and master the particular culinary skill outlined that month. At the end of the four weeks, classes commence with a family dinner where students show their parents what they learned and teachers present students with a custom-designed pin to display on their exclusive black Sprouts Cooking School chef coat.
Blueberry Lemon Pancake Muffins
- 1½ cups all-purpose flour
- 3½ tsp baking powder
- ½ tsp salt
- 2 Tablespoons sugar
- ¼ teaspoon cinnamon
- 1¼ cups milk
- 1 egg
- 2 Tablespoons butter, melted
- 1 6 oz. container fresh blueberries
- Zest of 1 lemon
Preheat oven to 350 degrees. Combine flour, baking powder, salt, sugar and cinnamon in a bowl and whisk together. Add milk, egg, melted butter, and lemon zest. Stir with a whisk until just combined. Gently fold in blueberries. Generously spray a muffin tin with cooking spray or use liners. Fill each tin ¾ of the way full (I like to use an ice cream scooper so each of my pancakes are the same size). Bake for 14-15 minutes or until a toothpick, inserted, comes out clean.
**Have fun and make this recipe your own by adding whatever add-ins you like! You could add different fruit, pure maple syrup and sausage, or chocolate chips to name a few.
All social is @sproutscookingschool.